PALEO CHOCO TACOS! We all heard the news a couple weeks ago about the infamous “Choco Tacos” being retired. I know folks that went shopping to grab a couple final boxes. Were you one of them? We did NOT go on a shopping spree because we’re all set here!
Whether you have a PIZZELLE PRESS or WAFFLE CONE MAKER, our paleo pizzelle recipe works for making so many fun summer treats! These PALEO CHOCO TACOS needed their own place on the blog. Previously they’ve only been mentioned as an option over on the pizzelle recipe page. After their official “retirement” I decided it was a good time to give them a permanent place. Not to mention, they desperately needed some new pics.
The original pizzelle recipe was developed a few years ago as a birthday treat for my hubby so we could make some paleo drumsticks. A couple years ago I finally invested in a waffle cone maker and what fun! Making larger waffle cones means more tasty filling!
Best tip for these choco tacos, have fun! You can make them as large as your waffle cone maker, but we feel like using only 1 tablespoon of batter makes a nice 4″ circle. Draping the warm waffle over a the handle of wooden spoon or two chopsticks will give you a nice little taco shell shape. Let them cool completely before handling, they will be bendy for a bit as they cool.
The shells can be made days in advance. It’s the assembling that takes some prep and timing. When you are working with anything frozen, you must work quickly! Ready all elements once you’re ready to fill the shells. Do the same when you are dipping/topping those tops. These steps can be done over the course of a couple days, so you may want to plan accordingly.
Once they’re all done and frozen solid, you can wrap them individually for storage. They don’t last long enough here, so we just enjoy them!
Know what else you can make with this recipe? Ya, the classic summer deliciousness of a DRUMSTICKS, pictured to the left. We’ve got an older post with some simple directions HERE. Fill those cones up with your favorite summer time ice cream, let them harden up in the freezer then give them a dunk in some melted chocolate. Gah…you can taste them already can’t you!!! So much fun to make and even more fun to gobble up!
steps involved for CHOCO TACOS:
- step 1: make “taco shells” with our PALEO WAFFLE CONE recipe & let them cool
- step 2: make your “taco shell” holder out of foil
- step 3: allow your ice cream to soften by adding to a bowl then stirring to make it smooth
- step 4: carefully fill shells, place in foil holder & place in freezer to freeze completely
- step 5: warm up chocolate & gather all toppings you will be using
- step 6: remove filled & frozen shells from the freezer & dip/top as desired & place back in holder & then place back in the freezer to freeze completely again.
For this recipe you’ll need the following:
paleo choco tacosCourse: Our Favorites!, Recipes, Sweet TreatsCuisine: AmericanDifficulty: Easy
30waffle taco shells
the ultimate PALEO CHOCO TACOS
- taco shells
1 recipe of our PALEO WAFFLE CONES (see above for link)
2 quarts of your favorite ice cream
2½ cups chocolate chips
2 tsp coconut oil
3 tbsp almonds, finely chopped (opt)
- Prepare waffle cone recipe as directed and preheat waffle cone maker as directed by the manufacturer.
- Set up your “draping station” by placing a wooden spoon handle, chopsticks or skewers between two bowls. Spoon approximately 1 heaping tablespoon of batter per “taco shell” into the waffle maker and follow the manufacturer’s directions for cooking them. Once golden, remove the waffle from the iron, drape over the wooden spoon handle and let cool.
- *IMPORTANT TIP* Prepare a “taco holder” with a large sheet of foil (see video) and place on a baking sheet. MAKE room in your freezer to accommodate that baking sheet so you can place each taco inside as you complete them.
- When you’re ready to fill the shells, allow ice cream to soften a bit then spoon into a bowl and stir to make it smooth. Using a small spatula, carefully fill each shell and place in the freezer in the taco holder. Repeat with remaining shells. Allow choco tacos to refreeze completely.
- Prepare toppings (if using) and have them ready to sprinkle. Add chocolate chips to a bowl along with the coconut oil and melt in your microwave in 10-15 second intervals until melted and smooth. Remove one taco and dip the top into the chocolate in a curving motion, allowing excess to drip off. Sprinkle on the topping of choice and place back in the freezer. Repeat with remaining tacos.
- Once completely frozen you can wrap them individually with parchment paper and store in an airtight container. These freeze well, so you can store them for a couple months.